By Parent-teacher conferences are coming in two weeks and I have been writing notes for three days. I have twenty-two students and I have something true and specific to say about each of them and the challenge is always: how do I say the things that need to be said in a way that makes parents feel like their child is known and valued, which they are, even when what I am saying is that their child needs something different than we have been providing? I have been doing this long enough to know how. It is still work every time.
Ryan's lieutenant stopped by the apartment this week. This happens occasionally — firefighter culture involves a degree of crew-family integration that I have come to understand as one of the things that makes the job livable. He brought a tray of lasagna his wife had made and said tell Ryan we said hi and left. I stood in the door holding the lasagna and felt the specific warmth of being part of a community that shows up without being asked, which is the only kind of community that counts.
Nora took three steps by herself on Thursday. Ryan was on shift. I was the only witness. I called Ryan immediately and he answered on the second ring and I said she walked, three steps, and he said right now? and I said three minutes ago and I could hear him smiling from whatever room he was in at the firehouse. When he got home the next morning he walked in the door and looked at Nora and said "again?" and she looked at him and pulled herself to standing on the coffee table and stood there and then sat back down, which I choose to interpret as "I'll do it when I'm ready."
October meals: the lieutenant's lasagna on Tuesday (reheated, still excellent), my own white bean stew Wednesday, quesadillas with whatever was in the refrigerator Thursday, slow cooker chicken noodle soup Friday. This is the food of a fully functioning working parent and I own it without apology.
Thursday’s quesadillas-with-whatever-was-in-the-refrigerator were born out of necessity, and honestly, so is this recipe — egg burritos have become my version of that same move, just with a little more structure on the nights I have five extra minutes. After a week of conference notes and solo baby milestones and reheated lasagna eaten standing at the counter, I need food that asks almost nothing of me and still feels like a real meal. These come together faster than it takes Nora to decide she’s ready to walk.
Egg Burritos
Prep Time: 5 min | Cook Time: 10 min | Total Time: 15 min | Servings: 4
Ingredients
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon butter or olive oil
- 1/2 cup shredded cheddar cheese
- 1/2 cup canned black beans, drained and rinsed
- 1/4 cup salsa
- 4 large flour tortillas (10-inch)
- Optional add-ins: leftover cooked chicken, diced bell pepper, sliced scallions, hot sauce, sour cream
Instructions
- Whisk the eggs. In a medium bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until fully combined.
- Scramble. Melt butter in a nonstick skillet over medium heat. Pour in the egg mixture and cook, stirring gently with a spatula, until eggs are just set but still slightly soft, about 3—4 minutes. Remove from heat.
- Warm the tortillas. Wrap the tortillas in a damp paper towel and microwave for 30 seconds, or warm them one at a time in a dry skillet for 20 seconds per side.
- Assemble. Lay a tortilla flat. Spoon a quarter of the scrambled eggs down the center, then top with black beans, shredded cheese, and a spoonful of salsa. Add any optional toppings you have on hand.
- Roll. Fold in the sides, then roll the burrito up from the bottom, tucking the filling in as you go. Repeat with remaining tortillas.
- Optional crisp. Return the rolled burrito seam-side down to the skillet over medium heat for 1—2 minutes per side until lightly golden and the cheese melts. Serve immediately.
Nutrition (per serving)
Calories: 380 | Protein: 18g | Fat: 16g | Carbs: 40g | Fiber: 4g | Sodium: 620mg